×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Small Sweet Treats: Sassy, Savory, and Sweet
     

Small Sweet Treats: Sassy, Savory, and Sweet

by Marguerite Henderson, Zac Williams
 

See All Formats & Editions

Cookie bites for a little bit of sweetness, cool gratification from frozen desserts, a sweet taste in the morning, and cobblers, crisps, and cakes to finish off that perfect meal. Small Sweet Treats offers delicious, delightful desserts and baked goods in perfect proportions to satisfy your cravings. Try Almond Tuiles, Lemon Blueberry Scones, Grilled Peaches with

Overview

Cookie bites for a little bit of sweetness, cool gratification from frozen desserts, a sweet taste in the morning, and cobblers, crisps, and cakes to finish off that perfect meal. Small Sweet Treats offers delicious, delightful desserts and baked goods in perfect proportions to satisfy your cravings. Try Almond Tuiles, Lemon Blueberry Scones, Grilled Peaches with Mascarpone, or Warm Espresso Cakes, all influenced by Marguerite’s Italian heritage and New York upbringing.

Product Details

ISBN-13:
9781423606949
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2011
Pages:
168
Product dimensions:
4.96(w) x 9.74(h) x 0.57(d)
Age Range:
16 Years

Related Subjects

Read an Excerpt

deconstructed apple tart tatin

2 tablespoons butter

1 cup granulated sugar

4 large Granny Smith apples, peeled, cored, and thinly sliced

1 sheet store-bought frozen puff pastry (17.3-ounce package), thawed and rolled out

2 tablespoons turbinado (raw sugar)

Honey Lavender Cream

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon culinary lavender

2 tablespoons honey

In an ovenproof 8- or 9-inch skillet, heat the butter and add the sugar. Cook over low heat until the sugar starts to melt, and then stir with a wooden spoon or heat-resistant spatula. Cook until the mixture starts to turn light brown and smooth in texture. Do not overcook. The sugar will reach caramel stage in about 3 to 4 minutes; cool slightly and then add the apples. Bake at 375 degrees F for 15 minutes. Toss to coat the apples with caramel after first 7 or 8 minutes of baking. Remove from oven when apples are cooked through; cool slightly.

Roll out the pastry on a work surface and use a 3-inch-round scalloped biscuit cutter or other various shaped 3-inch cookie cutters (leaves, teapots, stars, and so on) and place the cutout pastry on a Silpat or parchment-lined baking sheet. Sprinkle with the turbinado. Bake on the middle rack of a preheated 425-degree-F oven for 15 to 20 minutes until the pastry is puffed and golden brown.

While the pastry is baking, prepare the cream. In a mixer bowl, beat the whipping cream on medium speed for 2 minutes until it starts to thicken. Add the sugar, lavender, and honey. Beat until stiff peaks form. Chill until ready to serve.

To serve, place a spoonful of warm apples in a serving dish. Top with one or two warm puff pastry cutouts. Serve with a dollop of Honey Lavender Cream on the side.

Serves 4 to 6.

Meet the Author

Marguerite Marceau Henderson is a food consultant and food writer. She teaches cooking classes, develops recipes for restaurants and caterers, and is the author of Small Plates and Small Parties. A native of New York, she makes her home in Salt Lake City.

Zac Williams is a partner at Williams Visual, a creative communications company. He has been the principal photographer of more than 200 books. He enjoys exploring food and culture through writing and photography. He is also the author of Little Monsters Cookbook and Little Aliens Cookbook. Zac lives with his wife and three children in Pleasant View, Utah.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews